I also get my jars second hand. I love it when I find the colored ones. Each time I put something up, I use one colored jar. When I store my canned goods the colored jar goes to the back of the shelf. As I use the food up, I know when I get to the colored jar, I'm out of whatever that product was.
Thank you! Thank you! Thank you! My Mum use to can northern beans in tomato sauce for me. I haven’t canned for years. Now I have my first project😊 PS Mum canned molasses beans with pork. Of course, long before all the rules and none of us got sick 😉
As a new canner….the liquid shortage would have really messed me up. I’m very interested in what you hear back from them about times for processing, etc. Thanks for sharing!
Because of you, I canned meatballs yesterday. I got a rare deal these days on ground beef for under $2.00 a pound. 14 pints of meatballs and I’m a happy girl. I’ll try beans soon these look yummy!!
I reached out to my County Extension Office this week. They were great and helped with my canner questions and emailed me some videos and recipes. They are a great tool for us! Thank you for this recipe and your thoughts.
Awesome! I've done these, and they are amazing... But next time, no salt, like you did, but use a cube of salt pork instead... Yummy😋 Also... I think the time is shorter bc of the sugar content... Holds and transfers heat faster that just water alone... CHEERS!
Thanks for the ForJar link... just got my first delivery! They look and feel good and will be canning with them Monday. After all the failures I had with the store bought brand I'm looking forward to a successful session.
Leisa, could you please do a video on the most used spices or ingredients usually used in canning so us newbies know what to stock up on before those items get hard to find?
Cathy Rowe, If you do a search on YT for different styles of Beans to can, say Chili beans, ranch style beans, Baked beans (many different recipes, find one you like), Boston beans, keep an eye on your feed a you look for recipes you may find more different ones than I mentioned here. Recipes usually use garlic powder, onion powder, oregano, chili powder, paprika plain/smoked get both, ground cloves, allspice, brown sugar, molasses, dried mustard powder, cumin, tomato powder (bullion as in chicken), I use coriander powder (but I don't use as much as cumin if used 1 tsp cumin, I'd use 1/2 tsp coriander, as the later is stronger than cumin, but they got together as S & P), celery seed ground, some other dried herbs are dried chives, dried minced onion, dried parsley, dried thyme, well that's a list for ya! Maybe spread them out over some months and try and get larger quantities of them, but only get 1 or 2 larger sized one first, look for the $1.00 sizes at WM, hope this helps? Edited to add: if you don't like something just substitute for something else!
Thanks for doing bean recipes, I haven't canned them yet but I'm planning to add them to my pantry this year! Are you going to do more videos on milling your own grain (and hopefully recipes using homemade flour)? I just made my first batch of bread using home milled hard winter white wheat, it turned out great, so delicious!!!
Oh I’m going to have to make this soon! I too love me some molasses! That quick soak method is so much easier isn’t it? Plus I feel like the beans hold their texture really well.
I canned black beans last month just like you showed. I took a step ahead and fully seasoned them, so they are ready to go. I filled my jars half way with beans and the rest with the seasoned juice. Once canning was done I had jars almost full of beans. I like the liquid to mix in with rice at the meal.
Thanks for sharing that recipe, Leisa and for noting the liquid problem. Sometime this year I'll need to can more beans and will keep this bookmarked. I hope that whenever you crack open a jar you'll give us a quick video to show the taste test.
I want to make these tonight but I might have to make a trip to one of the local Amish markets for some beans. I would probably have to combine Navy, Northern, and Pinto beans to do full canner loads with what I have. Now I'm going to go see what I have in stock. They look good and it's a fairly simple recipe for someone that's less than an expert lol.
Glad I came across this video as I am fixin to PC some pinto beans. Alaska Preppers video on canned bacon made me want to try it and I did and it was yummy. I candied my bacon with brown sugar, pre-cooked it and Pc'd it. Needed meat for a homemade mac and cheese on the fly and that worked out brilliantly. Love your videos!
I made these last month. The liquid recipe is definitely too small. I did 5 pounds of navy beans and got 21 pints. After the first batch of liquid, I quadrupled the ingredients to finish off the jars. AFTER they were all processed, I realized I had only doubled the bean juice/water! Talking about some strong molasses beans! I plan to can a few jars with the tomato sauce to use in combo with the molasses jars. The hubby liked the original jar but it was way to dark and rich for me. I noticed the time difference also. I also skipped the bring the sauce mixture to a boil, since the liquid was still hot from precooking the beans. When I bake beans I usually add strips of bacon on top so I didn’t add to jar.
Check the USDA canning book. It states 65 minutes for pints (I don’t remember the time for quarts) ONLY if the beans are canned in a molasses or tomato sauce.
Same timing for their instructions on Baked Beans. 65 minutes for pints, 75 minutes for quarts. For plain dry beans it's 75 minutes for pints and 90 minutes for quarts
I was so excited to see this video. I also JUST saw this recipe and had the SAME questions. I have pressure canned for 30 years and saw that the amounts seems off and the times had me second guessing? Thank you for answering the amounts questions. I will also be doing this delicious looking recipe.
As a long time canner, this makes me have trust issues with this site! I do quick soak often with beans but haven’t for canning. Yield, measurement’s and time make me wonder 🤔
I had my first ForJar lid buckle on me the other day. There seems to be a very fine line between too loose and too tight when using these new thin metal lids. Some old Ball lids I had from 8 years ago were definitely made from thicker material. I've had better (and more consistent) results if I boil the lids first thus softening the compliant material somewhat. Then follow that with a very (and I mean a VERY) light touch on the ring before it goes for a bath.
Good news! According to the second bean recipe you posted, dried beans can be boiled for 2 minutes, soaked for an hour, then boiled in fresh water for 30 minutes. So, the shortened version can be used for beans canned without any additions.
I bought your "favorite" knife that you recommended. It's not good. IT'S FANTASTIC!!! I love it. The only thing better than that knife is chocolate. Thanks for sharing with us. Your videos are so informative. Thank you. Have a great Easter.
@@SuttonsDaze sorry. Scaring you wasn't my intention. I'm sincere about the knife. You can't imagine the amount of money I've spent on knives over the years. I'm a happy camper now. Thank you again. Enjoy your Easter holiday
This has been on my list of things to can. Thanks for the video. I noticed, however, that the NCHFP recipe instructs to bake the beans in the sauce (and meat, if adding) before putting them in the jars. I like your method better, but perhaps that's the reason for the shorter processing times? I noticed that the Ball recipe for beans with pork and tomato sauce, however, has the shorter times as well...probably because of added acidity as you mentioned for the baked beans.
There are 3 sets of instructions for dry beans. Search "USDA canning" with one of the following terms. dry beans dry beans with tomato or molasses baked beans Hope this helps.
I was just looking at this section of the USDA guide, and wondering why they say you have to boil plain beans for 30 minutes (after soaking or quick soaking), but the beans in tomato or molasses sauce calls for only heating to boiling (after quick soaking). And then the baked beans use the molasses sauce and are soaked & baked 4-5 hours, with the same processing time as the one you did. That is a pretty big difference in pre-cooking time- 4-5 hours is longer than a lot of recipes call for to fully cook baked beans. (This is one of those times I wish they were a bit more open about which directions are for safety and which are for quality.)
Hi Lesa, Did you ever get feedback on the questions regarding this recipe? The meat additions and the solution not being sufficient so that you had to make additional? Thanks!
I have access to a local producer that makes uncured turkey bacon. I am thinking one slice a jar would give some amazing flavor to those beans. What about adding like a tablespoon of chopped onions?
These look amazing! So I only have a 17qt canner so I will have to do in 2 batches (can’t double stack jars) … can I leave them jarred up and just wait to put into the canner after the first round is done, or just jar and liquid up once they are ready to go in?
The beans look amazing, very excited to be able to add bacon !! Would you pretty please one more time tell where to find replacement parts for any canner ? Thank you for sharing your knowledge!
Leisa, did you like the end result? I tried the no soak but I didn’t find the beans cooked enough After I canned them. It’s weird. They were a little tough but edible.
I tried this recipe today, and I was wondering if molasses beans are supposed to be unsweetened.🤔 I tasted the sauce, and didn't like it, so I added some homemade brown sugar and onion powder. It tasted great after that, and in the canner it went. This definitely makes a great started base for baked beans.😊 I ended up with 9 pint jars of beans, because I did a larger batch of pintos mixed with northern beans, and I had enough sauce for them, probably because I added the brown sugar.
@@SuttonsDaze May I ask why? I only ask because I just got mine in and it says to boil them yet I have noticed that darn near everyone on TH-cam who shows using them, doesn't boil them. Just wondering if something changed. Thanks so much :)
Leisa, I LOVE these beans! I was trying to share the link for the nchfp link for the recipe you used and it is no longer found. Only the one with bacon or ham... for the longet canning time.
I have a huge bag of pinto beans, would they be ok to use the same way. Did you find out the information about the meat and the time? I think cooking the beans some helps too.
I am re-watching this video today and was wondering if you guys got the answers to your questions about the difference with the cured meat and all??? Or can you send me the link to the video where you got those answers to those questions?
I also get my jars second hand. I love it when I find the colored ones. Each time I put something up, I use one colored jar. When I store my canned goods the colored jar goes to the back of the shelf. As I use the food up, I know when I get to the colored jar, I'm out of whatever that product was.
I haven't cooked molasses beans in years. I will start a pot today. Yum.
Thank you! Thank you! Thank you! My Mum use to can northern beans in tomato sauce for me. I haven’t canned for years. Now I have my first project😊 PS Mum canned molasses beans with pork. Of course, long before all the rules and none of us got sick 😉
As a new canner….the liquid shortage would have really messed me up. I’m very interested in what you hear back from them about times for processing, etc. Thanks for sharing!
Always double up the liquid. It is always wrong. At least every time i follow their directions 😂😂
Because of you, I canned meatballs yesterday. I got a rare deal these days on ground beef for under $2.00 a pound. 14 pints of meatballs and I’m a happy girl. I’ll try beans soon these look yummy!!
I just watched the meatball video last night! Definitely going to use my packages of frozen hamburger for meatballs now!
I reached out to my County Extension Office this week. They were great and helped with my canner questions and emailed me some videos and recipes. They are a great tool for us! Thank you for this recipe and your thoughts.
Awesome! I've done these, and they are amazing...
But next time, no salt, like you did, but use a cube of salt pork instead... Yummy😋
Also... I think the time is shorter bc of the sugar content... Holds and transfers heat faster that just water alone...
CHEERS!
I made these today 14 quarts two canner loads. I added some home cured smoked bacon in mine. They look and smell wonderful.
Thanks for the ForJar link... just got my first delivery! They look and feel good and will be canning with them Monday. After all the failures I had with the store bought brand I'm looking forward to a successful session.
You're gonna love them!
I’m so glad I stubbed on your channel! I love all your knowledge and information but I especially love your personality! Keep on being you!
Leisa, could you please do a video on the most used spices or ingredients usually used in canning so us newbies know what to stock up on before those items get hard to find?
Sugar, salt, vinegar, pectin. It kind od depends what you are wanting to make.
The spices/herbs that you use. Its different for everyone.
Cathy Rowe, If you do a search on YT for different styles of Beans to can, say Chili beans, ranch style beans, Baked beans (many different recipes, find one you like), Boston beans, keep an eye on your feed a you look for recipes you may find more different ones than I mentioned here.
Recipes usually use garlic powder, onion powder, oregano, chili powder, paprika plain/smoked get both, ground cloves, allspice, brown sugar, molasses, dried mustard powder, cumin, tomato powder (bullion as in chicken), I use coriander powder (but I don't use as much as cumin if used 1 tsp cumin, I'd use 1/2 tsp coriander, as the later is stronger than cumin, but they got together as S & P), celery seed ground, some other dried herbs are dried chives, dried minced onion, dried parsley, dried thyme, well that's a list for ya! Maybe spread them out over some months and try and get larger quantities of them, but only get 1 or 2 larger sized one first, look for the $1.00 sizes at WM, hope this helps? Edited to add: if you don't like something just substitute for something else!
Thanks for doing bean recipes, I haven't canned them yet but I'm planning to add them to my pantry this year! Are you going to do more videos on milling your own grain (and hopefully recipes using homemade flour)? I just made my first batch of bread using home milled hard winter white wheat, it turned out great, so delicious!!!
I used these lids for the first time today to can hamburger- They worked like a charm- great seal.
Awesome
Glad to hear that you love our lids. Thank you, Sharon!
Your jars look beautiful! I'm tempted to make some of these for my pantry. Thanks for the inspiration.
I bought the lids...and you were right, they are perfect and got them right away. Thank you
Thank you Karen! It always makes our day to hear that people enjoy our products!
Oh I’m going to have to make this soon! I too love me some molasses! That quick soak method is so much easier isn’t it? Plus I feel like the beans hold their texture really well.
I quick soak all my beans ! Makes life so much easier !
Looks good Leisa. Looking forward to you getting the answers to your questions. Thanks for all you do!
I canned black beans last month just like you showed. I took a step ahead and fully seasoned them, so they are ready to go. I filled my jars half way with beans and the rest with the seasoned juice. Once canning was done I had jars almost full of beans. I like the liquid to mix in with rice at the meal.
I canned this up shortly after this video. Just opened and consumed my first jar. OMG this is delicious 😋 😍
Wonderful!
Thanks for sharing that recipe, Leisa and for noting the liquid problem. Sometime this year I'll need to can more beans and will keep this bookmarked. I hope that whenever you crack open a jar you'll give us a quick video to show the taste test.
May you and yours have a good Easter.
This is great! I have great northern beans and making a ham for dinner tomorrow 😁 will be canning this same recipe 😁 thank you
OMGOSH! I was just about to try this same recipe. I just stopped to watch TH-cam with a coffee before I started 😂 Thank you 🙏
Love the sound of this recipe!!! Molasses!!
I want to make these tonight but I might have to make a trip to one of the local Amish markets for some beans. I would probably have to combine Navy, Northern, and Pinto beans to do full canner loads with what I have. Now I'm going to go see what I have in stock. They look good and it's a fairly simple recipe for someone that's less than an expert lol.
Most certainly going to be making these, minus the molasses, but I will use sorghum, maybe some fat-back, do not want any ham in it
I love beans, and these look wonderful!
I just got my first ForJars order.Thanks for the code Leisa. Can't wait to try these beans.
Hope you enjoy
I am anxious to hear what you find out. I have left over ham in the fridge now. Thank-you.
We HAVE to soak our beans and throw away that water to decrease the “ effervescence !”
Recipe still sounds yummy!!
Love canuary learning so much
Glad I came across this video as I am fixin to PC some pinto beans. Alaska Preppers video on canned bacon made me want to try it and I did and it was yummy. I candied my bacon with brown sugar, pre-cooked it and Pc'd it. Needed meat for a homemade mac and cheese on the fly and that worked out brilliantly. Love your videos!
Please let us know what they say about the time and meats...
I made these last month. The liquid recipe is definitely too small. I did 5 pounds of navy beans and got 21 pints. After the first batch of liquid, I quadrupled the ingredients to finish off the jars. AFTER they were all processed, I realized I had only doubled the bean juice/water! Talking about some strong molasses beans! I plan to can a few jars with the tomato sauce to use in combo with the molasses jars. The hubby liked the original jar but it was way to dark and rich for me.
I noticed the time difference also. I also skipped the bring the sauce mixture to a boil, since the liquid was still hot from precooking the beans. When I bake beans I usually add strips of bacon on top so I didn’t add to jar.
Check the USDA canning book. It states 65 minutes for pints (I don’t remember the time for quarts) ONLY if the beans are canned in a molasses or tomato sauce.
Same as mine and the site
Same timing for their instructions on Baked Beans. 65 minutes for pints, 75 minutes for quarts.
For plain dry beans it's 75 minutes for pints and 90 minutes for quarts
@@oldtimerlee8820 yup
This recipe looks delicious! Thanks for sharing. I’d be very interested in the time discrepancy. Happy 2023!
I got a fantastic deal on the ForJars lids. Aqesome!
You need to write a book or videos on cd or DVD. Can never remember all these to try. Be good for those that say I can't can.
I was so excited to see this video. I also JUST saw this recipe and had the SAME questions. I have pressure canned for 30 years and saw that the amounts seems off and the times had me second guessing? Thank you for answering the amounts questions. I will also be doing this delicious looking recipe.
As a long time canner, this makes me have trust issues with this site! I do quick soak often with beans but haven’t for canning. Yield, measurement’s and time make me wonder 🤔
I had my first ForJar lid buckle on me the other day. There seems to be a very fine line between too loose and too tight when using these new thin metal lids. Some old Ball lids I had from 8 years ago were definitely made from thicker material. I've had better (and more consistent) results if I boil the lids first thus softening the compliant material somewhat. Then follow that with a very (and I mean a VERY) light touch on the ring before it goes for a bath.
These lids are not thin. They are the same exact grams as other well known lids. The very old lids are thicker, with a significantly thicker compound.
I’ve got to try this. Looks so good.
Thank you for this. i need to get the directions.
Thank you for sharing this recipe! I cannot wait to try them :)
Oh boy! I MUST try this🥰
Good news! According to the second bean recipe you posted, dried beans can be boiled for 2 minutes, soaked for an hour, then boiled in fresh water for 30 minutes. So, the shortened version can be used for beans canned without any additions.
Add viniger to your canning water to avoid clouding. Us alc rub, or Isoprophnol is better.
Great questions Leisa! I’m very interested in the response that you get.
I bought your "favorite" knife that you recommended. It's not good. IT'S FANTASTIC!!! I love it. The only thing better than that knife is chocolate. Thanks for sharing with us. Your videos are so informative. Thank you. Have a great Easter.
You scared me hahaha
@@SuttonsDaze sorry. Scaring you wasn't my intention. I'm sincere about the knife. You can't imagine the amount of money I've spent on knives over the years. I'm a happy camper now. Thank you again. Enjoy your Easter holiday
Yummm! That looks delicious! Imagine it smells that way, too!!
So good!
Watching a year later, did you ever get an answer on the 65 minute processing time??
Making these tomorrow. 🤞❤
Happy Easter to you & Phil and your family.
If you spray your measuring spoon with oil, then molasses or honey will fall right of the spoon leaving it "clean"
Yes, I would like to know all the answers to the questions you presented. Please.
Will do!
Would love to know the answer to this
Maybe because of the sweetness. They didn't want it to scorch like sweet corn.
Sounds yummy!
This has been on my list of things to can. Thanks for the video. I noticed, however, that the NCHFP recipe instructs to bake the beans in the sauce (and meat, if adding) before putting them in the jars. I like your method better, but perhaps that's the reason for the shorter processing times? I noticed that the Ball recipe for beans with pork and tomato sauce, however, has the shorter times as well...probably because of added acidity as you mentioned for the baked beans.
There are 3 sets of instructions for dry beans. Search "USDA canning" with one of the following terms.
dry beans
dry beans with tomato or molasses
baked beans
Hope this helps.
I was just looking at this section of the USDA guide, and wondering why they say you have to boil plain beans for 30 minutes (after soaking or quick soaking), but the beans in tomato or molasses sauce calls for only heating to boiling (after quick soaking). And then the baked beans use the molasses sauce and are soaked & baked 4-5 hours, with the same processing time as the one you did. That is a pretty big difference in pre-cooking time- 4-5 hours is longer than a lot of recipes call for to fully cook baked beans. (This is one of those times I wish they were a bit more open about which directions are for safety and which are for quality.)
I'm with you, love my stainless Cuisinart cookware.
Vinegar in the recipe maybe why processing time is shorter…love your videos.
2 questions, how do you distinguish a bean from a stone? What is the difference between great northern and navy beans?
Stones are little rocks from when the beans were harvested, Gt Northern beans are a bit larger than navy beans, I'm betting you could use either kind.
@@ladyhawthorne1 thank you 🥰
Great video and thank you for the recipe 😊
Oh yeah. I'll be making these in the next week or two
So excited to make this!!!!
Looks very yummy!
Hi Lesa, Did you ever get feedback on the questions regarding this recipe? The meat additions and the solution not being sufficient so that you had to make additional? Thanks!
When you did the remaining beans after the first load was done, did you add water and bring them back up to a boil again before adding them to jars?
Yep. These measurements never work for me too. That makes me question how much these tested recipes are really tested😂😂
I want to add salt pork, brown sugar and garlic to my sauce, I hope it’s good!
Did they ever get back to you?
That’s one I just have to try, Thanks so much
Hooe you enjoy
Thank you
Leísa! I must know what vinegar you use! The one in the glass bottle!
I have access to a local producer that makes uncured turkey bacon. I am thinking one slice a jar would give some amazing flavor to those beans. What about adding like a tablespoon of chopped onions?
I was wondering if you have found out about the different processing time on this recipe and why could you please help me 😊
These look amazing! So I only have a 17qt canner so I will have to do in 2 batches (can’t double stack jars) … can I leave them jarred up and just wait to put into the canner after the first round is done, or just jar and liquid up once they are ready to go in?
The beans look amazing, very excited to be able to add bacon !! Would you pretty please one more time tell where to find replacement parts for any canner ? Thank you for sharing your knowledge!
Ereplacementparts.com
So can you compare this to the usual home canning guide instructions in our "canning bible" on the live tomorrow?
Leisa, did you like the end result? I tried the no soak but I didn’t find the beans cooked enough After I canned them. It’s weird. They were a little tough but edible.
Do. U have. Recipe I can print want to try. Will buy me a canning book soon which one is best to get thank you love your recipes
The link to the recipe is below in the description box
It is saying to add A cube (1 cube?) - I wonder if you can just add one for flavoring.
My thoughts on cook time. Beans did sit for an hour.
I tried this recipe today, and I was wondering if molasses beans are supposed to be unsweetened.🤔 I tasted the sauce, and didn't like it, so I added some homemade brown sugar and onion powder. It tasted great after that, and in the canner it went. This definitely makes a great started base for baked beans.😊 I ended up with 9 pint jars of beans, because I did a larger batch of pintos mixed with northern beans, and I had enough sauce for them, probably because I added the brown sugar.
Sounds great!
You made a version of boston baked beans when you added those ingredients. Very tasty
I always add a little brown sugar to my Molasses sauce beans.
Do you boil the ForYou lids when ready to use them? Thanks for the video. They looks so yummy!
No I dont
@@SuttonsDaze May I ask why? I only ask because I just got mine in and it says to boil them yet I have noticed that darn near everyone on TH-cam who shows using them, doesn't boil them. Just wondering if something changed. Thanks so much :)
@AmieSue9999 boiling lids has been unnecessary for years. They added it as a safety precaution.
The timing may have something to do with the molasses keeping it's integrity ?
Did you ever find out if it was 65 min or 75 min for pints?
l No sugar in this recipe? I'd like to know when you try them please. I do want to make this and no sugar sounds great...
Leisa, I LOVE these beans! I was trying to share the link for the nchfp link for the recipe you used and it is no longer found. Only the one with bacon or ham... for the longet canning time.
nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-baked/#gsc.tab=0
Thanks for the great recipe. Are these canning lids made in the United States?
th-cam.com/video/XZO0yjUn2Gw/w-d-xo.html
I have a huge bag of pinto beans, would they be ok to use the same way. Did you find out the information about the meat and the time? I think cooking the beans some helps too.
I love your videos
Thank you
Can this be done in half pints as long as I use the pint time in the canner?
Yes
Would it make a difference if you used navy beans instead of great northern beans?
Nope
I am re-watching this video today and was wondering if you guys got the answers to your questions about the difference with the cured meat and all??? Or can you send me the link to the video where you got those answers to those questions?
How did you make the extra sauce? Just regular water and then mix because you did not have enough bean water????
I have some salt pork in the freezer. And I just don't know what to do with it. I wonder if that is something that I can add to these beans.
Did you say you can’t can ham by itself? Thanks.
Correct
Thanks for letting us know the recipe was off.
Where do you get those nice cooling pads?
It was a gift
The time maybe because they were partially cooked when you finally put them in the canner.